Red Rice Calas Recipe

Cure the beef belly

In a bowl combine kosher salt, brown sugar and pink curing salt (if using). Rub the mixture evenly over the beef belly. Place the belly in a nonreactive container or vacuum bag. Add crushed garlic and pour 500 ml water over the meat to help distribute the cure. Seal and refrigerate for 4–5 days, turning once daily to redistribute the brine.

Rinse and spice-coat

After curing, rinse the beef belly thoroughly under cold water to remove excess salt and pat dry with paper towels. Press the crushed pickling spice, coarsely cracked black pepper and smoked paprika onto all sides of the belly to form the pastrami spice crust.

Cook the belly

Preheat oven to 150°C (300°F). Place the spice-coated belly on a wire rack over a roasting pan. Add 250 ml water to the pan (not over the meat). Roast for 3–4 hours until the internal temperature reaches 92°C (198°F) and the meat is tender. Alternatively, you may sous-vide the belly at 80°C (176°F) for 18–24 hours for even tenderness, then finish by searing.

Rest and slice

Remove the belly from oven and rest for 20–30 minutes. Reserve any pan juices by skimming fat and reserving about 80 ml for assembly. Slice the belly thinly against the grain into 2–3 mm pastrami-style slices for serving.

Cook the red rice

Rinse red rice under cold water until water runs clearer. In a saucepan, combine rinsed rice with 360 ml water and a pinch of salt. Bring to a boil, reduce to a simmer, cover and cook for 25–30 minutes until tender but slightly chewy. Drain any excess water and cool to room temperature. Spread on a tray to speed cooling (about 20–30 minutes).

Make the batter

In a large bowl whisk together flour, baking powder, salt, sugar, cornstarch (if using) and black pepper. In a separate bowl whisk eggs and buttermilk. Fold the wet mixture into the dry ingredients until just combined. Fold in the cooled red rice, sliced scallions and chopped parsley. The batter should be thick but spoonable; if too dry add up to 30 ml extra buttermilk.

Heat oil

Pour neutral oil into a medium heavy-bottomed pot to a depth of about 5 cm. Heat to 175°C (350°F) — if you don't have a thermometer, oil is ready when a small drop of batter sizzles and rises to the surface immediately.

Fry the calas

Using two spoons or a small ice-cream scoop, drop 1–2 tablespoon portions of batter gently into the hot oil, frying 4–5 at a time without overcrowding. Fry for 2.5–3.5 minutes, turning occasionally, until golden brown and crisp. Transfer to a paper towel-lined tray to drain and lightly season with salt while hot. Keep warm in a 90–100°C oven if frying in batches.

Make quick pickle brine

In a small saucepan combine rice vinegar, 60 ml water, sugar and salt. Warm over low heat and stir until sugar and salt dissolve. Remove from heat and cool to room temperature.

Pickle the vegetables

Place sliced cucumber, radish and julienned carrot in a bowl or jar. Pour cooled brine over vegetables so they're submerged. Sprinkle sesame seeds if using. Refrigerate at least 30 minutes; best after 2 hours. Drain before serving but reserve a teaspoon of pickling liquid to splash on the calas if desired.

Prepare karashi

In a small bowl combine karashi powder with 15 ml hot (not boiling) water and whisk to a smooth paste. Add rice vinegar, soy sauce and honey; whisk until combined. Slowly whisk in 10 ml neutral oil to give a silky texture. Taste and adjust: if too sharp, add a touch more honey; if too mild, a pinch more powder. Keep refrigerated until assembly.

Warm sliced pastrami briefly in a skillet over medium heat with a tablespoon of reserved pan juices to rehydrate and warm without drying; about 1–2 minutes per side.

Place 2–3 red rice calas on each plate. Fan 3–4 thin slices of warm pastrami over the calas or stack alongside. Add a small mound (about 30–40 g) of drained garden pickles to the plate.

Drizzle karashi sauce sparingly over the pastrami and calas or serve on the side for dipping (about 10–15 ml per serving). Finish with microgreens, a squeeze of lemon, and a small spoon of reserved pastrami jus around the plate for richness.

Serve immediately while calas are crisp and pastrami is warm. Leftover pastrami can be chilled and thinly sliced; calas are best eaten the day they're fried.